scholarly journals Modelling of Buffalo Milk Coagulation Kinetics after Addition of Enzymes at Different Concentrations by Means of Mechanical Lactodynamography

2018 ◽  
Vol 6 (9) ◽  
pp. 1-11
Author(s):  
Yordan Karacheviev ◽  
Teodora Angelova ◽  
Daniela Yordanova ◽  
Vladimir Karabashev
Keyword(s):  
Buffalo Milk ◽  
Coagulation Kinetics ◽  
Milk Coagulation

scholarly journals Influence of enzymes with different activity on dynamics of buffalo milk coagulation parameters

2020 ◽  
Vol 12 (3) ◽  
pp. 282-287
Author(s):  
Y. Karacheviev ◽  
V. Galabov ◽  
Т. Аngelova ◽  
D. Yordanova ◽  
V. Karabashev
Keyword(s):  
Buffalo Milk ◽  
Measurement Process ◽  
Control Group ◽  
Sufficient Time ◽  
Substantial Variation ◽  
Coagulation Time ◽  
Coagulation Parameters ◽  
Milk Samples ◽  
Whole Milk ◽  
Milk Coagulation

Abstract: The aim of the present study was to evaluate the effect of 5 species of chymosin with different concentrations on the dynamics of the traits measured by mechanical lactodynamograph, characterizing the coagulation ability of buffalo milk. The coagulation properties of buffalo milk were evaluated on 420 milk samples taken during morning milking from whole milk. Five enzymes (MAXIREN 600, FROMASE 750, MAHIREN XDS, MAXIREN 180 and MAXIREN PREM P) were tested with 4 concentrations each and one control group with a standard, recommended by the manufacturer of the biosensor – mechanical lactodynamometer chymosin (Polo Trade – Computerized Renneting Meter, Italy). The effect of the concentration of each enzyme was determined by examining 20 milk samples. The use of enzymes at various concentrations resulted in substantial variation in the magnitude and direction of changes. Different chymosins with different concentrations actively affect the curd firmness. The shorter coagulation time will provide sufficient time for the curd firming time and its curd firmness. Over 50% of milk samples coagulate by 6 minutes. The effects of enzymes and their different concentrations on measurement were in different groups, which in our opinion was a good prerequisite for using the obtained data for modelling of the measurement process.

scholarly journals Utilization of Biduri Juice (Calotropis gigantea) in The Process of Buffalo Milk Coagulation on Quality of Soft Cheese

2020 ◽  
Vol 20 (3) ◽  
pp. 485
Author(s):  
Bulkaini Bulkaini ◽  
B.R.D. Wulandani ◽  
IN.S. Miwada ◽  
Twenfosel O. Dami Dato ◽  
Liana Dewi
Keyword(s):  
Water Content ◽  
Block Design ◽  
The United States ◽  
Fat Content ◽  
Buffalo Milk ◽  
Water Levels ◽  
United States Department ◽  
Randomized Block Design ◽  
Soft Cheese ◽  
Milk Coagulation

Cheese is a processed product with a basic ingredient in the form of milk which is produced by separating solid substances in milk through a coagulation process. Soft cheese is cheese with a moisture content of 45-80%. Research aims to know the benefits of biduri juice in the manufacture of buffalo milk soft cheese. In an effort to determine the benefits of the biduri juice an experimental method was carried out using a Randomized Block Design (RBD).The study consisted of two groups, namely K1 which was made of cheese using 0.02 ml / 2 liter of rennet milk, while K2 was made of cheese using 0.6 cc/2 liter of biduri sap milk. The cheese produced on K1 and K2 was stored for 0 days, 12 days and 24 days as treatment. The results of the study which consisted of protein, fat and water levels were analyzed using analysis of variance based on a Randomized Block Design (RBD) using the SPSS version 16 program and continued with the Duncant test with a confidence level of 5%. The results showed that the use of biduri juice 0.6 cc/2 liters of milk in cheese making produced cheese with protein content ranging from 22.74-23.85% higher than the use of rennet at 21.99-23.65%. Fat content of cheese with biduri juice coagulation resulted in fat content ranging from 0.59-0.84% lower than using rennet ranging from 0.8-1.04%. The water content of soft cheese coagulated with biduri juice and rennet is still in the normal range of water content set by the United States Department of Agriculture (USDA), which is not more than 80%. Based on the results of the study, it can be concluded that the use of biduri juice at the level of 0.6 cc / 2 liters of fresh buffalo milk in making soft cheese with a storage time of 0 days, 12 days and 24 days, it can produce protein and fat content of soft cheese that meets SNI with water content of cheese according to USDA standards, namely not exceeding 80%.

The effect of dietary fibre inclusion on milk coagulation kinetics

2006 ◽  
Vol 77 (2) ◽  
pp. 261-268 ◽  
Author(s):  
C.C. Fagan ◽  
C.P. O’Donnell ◽  
P.J. Cullen ◽  
C.S. Brennan
Keyword(s):  
Dietary Fibre ◽  
Coagulation Kinetics ◽  
Milk Coagulation

scholarly journals Nutraceutical and Technological Properties of Buffalo and Sheep Cheese Produced by the Addition of Kiwi Juice as a Coagulant

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 637 ◽  
Author(s):  
Andrea Serra ◽  
Giuseppe Conte ◽  
Leonor Corrales-Retana ◽  
Laura Casarosa ◽  
Francesca Ciucci ◽  
...  
Keyword(s):  
Buffalo Milk ◽  
Technological Properties ◽  
Slight Effect ◽  
Milk Coagulation ◽  
Positive Effect ◽  
Nutraceutical Properties ◽  
Interesting Alternative

Kiwifruit is an interesting alternative to chymosin for milk coagulation. Although the clotting properties of actinidin (the proteolytic agent present in kiwi) have been widely investigated, little is known about the nutraceutical and organoleptic effects of kiwifruit on the characteristics of cheese. We investigated kiwifruit pulp, compared to calf rennet, in cheesemaking using sheep and buffalo milk. Although the kiwifruit extract showed a longer coagulation and syneresis time than calf rennet, it could nevertheless be exploited as a plant coagulant due to its positive effect on the nutraceutical properties. In fact, the sheep and buffalo cheese were higher in polyphenols and phytosterols than the cheese obtained using calf rennet. In addition, the nutraceutical properties were enhanced, with just a slight effect on the aroma of the cheese.

Economics of Buffalo Milk Production – A Case Study in Rural Tamil Nadu

2012 ◽  
Vol 2 (2) ◽  
pp. 408-409
Author(s):  
Dr. A. Serma Saravana Pandian ◽  
◽  
Dr. K. N. Selvakumar Dr. K. N. Selvakumar ◽  
Dr. M. Prabu Dr. M. Prabu
Keyword(s):  
Milk Production ◽  
Tamil Nadu ◽  
Buffalo Milk

ВЛИЯНИЕ БИОКОНСЕРВАНТА «СИЛОСТАН» НА КАЧЕСТВО СЕНАЖА ИЗ КОЗЛЯТНИКА ВОСТОЧНОГО И СЫРОПРИГОДНОСТЬ МОЛОКА КОРОВ

2019 ◽  
pp. 51-56
Author(s):  
A.S. KARAMAEVA ◽  
N.V. SOBOLEVA ◽  
S.V. KARAMAEV
Keyword(s):  
Serum Proteins ◽  
Metabolizable Energy ◽  
Holstein Cows ◽  
Technological Properties ◽  
Holstein Breed ◽  
Feed Digestibility ◽  
Ayrshire Breed ◽  
Milk Coagulation ◽  
Dry Substance

От породы коров и ее особенностей зависят эффективность использования кормов, качество и технологические свойства молока. Материалом исследований служили коровы чернопестрой голштинской и айрширской пород. Для повышения качества сенажа из козлятника восточного использовали микробиологический препарат. В готовом корме с биоконсервантом содержание сухого вещества было выше на 3,66, обменной энергии на 8,04, сырого протеина на 10,86, переваримого протеина на 13,59. Улучшение качества корма оказало положительное влияние на метаболические процессы в рубце подопытных коров. Независимо от технологии приготовления сенажа коровы айрширской породы лучше переваривали, по сравнению с голштинами, сухое вещество на 2,062,91 (Р0,05), органическое на 1,212,04 (Р0,05), сырой протеин на 2,222,49 (Р0,05), БЭВ на 0,921,36, но при этом голштины лучше переваривали сырой жир на 2,732,78 (Р0,05) и сырую клетчатку на 1,551,86. В результате внесения в сенаж биоконсерванта Силостан и улучшения переваримости корма у коров опытных групп значительно улучшился химический состав и технологические свойства молока. Очень важно для сыроделия, что в молоке коров, получавших в рационе сенаж с биоконсервантом, повышается массовая доля казеина на 2,42,7, а доля сывороточных белков и фракции казеина, которые не свертываются под действием сычужного фермента, наоборот, снижается на 1,41,5 и на 0,30,9, соответственно. Уменьшается продолжительность свертывания молока сычужным ферментом, снижаются потери сухого вещества с сывороткой, и увеличивается выход казеинового сгустка. Плотность казеинового сгустка повышается в молоке голштинских коров на 14,3, айрширских на 5,7 и составляет, соответственно, 1,92 и 2,96 г/см2.The efficiency of feed use, the quality, as well as technological properties of milk depend on cow breed and its characteristics. Blackandwhite Holstein and Ayrshire breeds were used as the material for research. Microbiological preparation was used to increase the quality of halyage made of Eastern galega. The content of dry substance in the readymade feed was 3.66 higher, the metabolizable energy 8.04 higher, raw protein 10.86 higher, and digestible protein 13.59. Improvement of feed quality positively influenced the metabolic processes in the rumen of experimental cows. Without regard to the technology of halyage preparation, cows of Ayrshire breed showed betterdigestion of dry substance by 2.06 2.91 (P0.05) than Holstein cows, organic substance by 1.21 2.04 (P0.05), raw protein by 2.22 2.49 (P0.05), nitrogenfree extractive fraction by 0.92 1.36, but Holstein breed showed better digestion of raw fat by 2.73 2.78 (P0.05) and raw fiber by 1.55 1.86. Chemical composition and technological properties of milk improved significantly as a result of addition of Silostan biopreservative to the halyage and improvement of feed digestibility in cows from test groups. The fact that the mass percentage of casein is increased by 2.4 2.7, and the share of serum proteins and ycasein fractions which do not coagulate under the influence of enzyme rennet is inversely decreased by 1.4 1.5 and 0.3 0.9, accordingly, is very important for cheese making. The duration of milk coagulation with rennet is decreased, the loss of dry substance with serum is decreased, and the yield of casein coagulate is increased. Density of casein coagulate is increased in the milk of Holstein cows by 14.3, Ayrshire cows by 5.7, and equals to 1.92 and 2.96 g/cm2, accordingly.

Assessment of the Sensory Acceptability of Soy Milk Based Sandesh (Traditional Indian Sweet Dairy Dessert) For Elderly People (Aged > 60 Years) Living in Kolkata and its Efficacy on the Health Status of Geriatric Population

2020 ◽  
pp. 31-38
Author(s):  
Sweata Rani Rai ◽  
Sabia Nazmin
Keyword(s):  
Older Adults ◽  
Cerebrovascular Diseases ◽  
Buffalo Milk ◽  
Cow Milk ◽  
Eating Patterns ◽  
Soy Milk ◽  
Geriatric Population ◽  
Dietary Preference ◽  
Chemical Evaluation ◽  
Nutritional Needs

Background: Aging is often associated with the incidence of degenerative diseases such as cardiovascular, cerebrovascular diseases, diabetes, osteoporosis, and cancer, which affects dietary eating patterns in older adults. With advancing age, there is a decline in appetite and a reduced affinity to food. However, the eighty million citizens of West Bengal including the older adults have a craving for sweets. Therefore, the present study aims to evaluate the sensory and chemical evaluation of Sandesh prepared from soymilk and dates adhering to nutritional needs and dietary preference towards sweets for older adults. Method: Sandesh is prepared with the substitution of traditional milk chenna (fresh, unripened curd cheese made from cow milk/ buffalo milk)with soy milk and dates syrup.

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